Dressing:
Whisk all dressing ingredients together in a large bowl.
Add onion and cabbages to dressing tossing to coat. Chill one hour to overnight.
Candied Walnuts:
In a heavy bottom pan heat to medium high heat.
Place nuts and butter, when butter is melted and nuts are coated with the butter sprinkle sugar and nutmeg over nuts stirring till carmelized. Toss in salad.
arge bowl, combine dried fruit, candied fruit and Grand Marnier. Set
Candied orange zest:
Remove the
tir in remaining fruit and nut mixture. Spoon mixture into prepared
gain later on in the recipe. Set this bowl aside. It
ayer and then continue with recipe below.
9. Meanwhile, in
ettle.
Add fruit and nut mix; blend thoroughly.
Bake
In large bowl, sift together flour, sugar, baking powder and salt.
Add dates, nuts and fruit; stir to coat well.
Combine eggs and vanilla.
Mix into flour nut mixture.
Spoon into loaf pans (2 large or 4 mini).
Bake at 325\u00b0 for 1 hour.
Sift flour and measure.
Remove one cup of flour and sift it over fruit and nut mixture.
Set aside.
Sift together remaining flour, soda and cream of tartar.
Cream butter and sugar; add flour mixture, then the fruits and nuts.
Separate the eggs, beating the egg whites until stiff.
Fold the egg whites into the rest of cake batter.
Bake at 275\u00b0 for 2 1/2 hours in three 10 3/4 x 4 1/4 x 2 1/2-inch deep pans.
Lightly grease pans, bottom and sides, then cut a piece of wax paper to fit bottom of pans and grease it also.
Grease and flour 4 mini loaf pans or round casserole. In medium bowl, beat egg with sugar until fluffy. Stir in flour, baking powder and salt and blend. Add dates, cherries, and pineapple. Wet your hands and pack into pans. Bake at 300F for 35-40 minutes. Top should be dry, but not brown. Melt jelly, add bourbon and while cakes are still warm, spread mixture over cakes, Wrap tightly. Keep in refrigerator or freezer. Best if you can make this a week or two before serving. Family favorite for many years.
lend well.
Toss candied cherries, chopped pecans, candied pineapple, and white
Combine eggs, cheese, sugar, salt and extract; beat until smooth.
Blend in sour cream and put into Graham-Nut crust.
Bake at 375\u00b0 for 35 to 40 minutes.
Cool and chill 4 to 5 hours.
Serves 10.
Preheat oven to 350\u00b0F In a medium sized bowl, sift together the flour, salt, sugar, and baking soda.
Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix. Fold in the candied ginger and chopped nuts.
Spoon mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.
uickly, pour into bowl with nut mixture and mix well. Pour
randy.
Wrap fruit and nut logs in parchment paper. Let
ith a little whipped cream (recipe follows) or cinnamon on top
Preheat oven to 275 degrees F (135 degrees C). Line two 5x9 inch loaf pans with greased parchment paper.
Combine the almonds, Brazil nuts, walnuts, pecans, dates, red and green cherries; mix well.
Sift together the flour, sugar, baking powder and salt. Combine with nut mixture and mix well.
Beat eggs and vanilla, add to nut and flour mixture and mix well.
Press into 2 lined loaf pans and bake for 1 1/2 to 2 hours. Set aside for 5 minutes and remove from pans. Completely cool on wire rack.
Mix dates, nuts and candied fruits with 1 cup flour; set aside.
Cream butter and sugar.
Add eggs.
Add 3 cups flour which have been sifted with the baking powder and salt.
Beat until creamy and flour.
Stir in fruit and nut mixture.
(Dough will be very stiff.)
Add vanilla.
Cook in a tube pan that has been lined with brown paper.
(You may use 2 loaf pans lined with paper.) Bake at 250\u00b0 for 3 hours.
Let cool in pan.
eat well.
Add butter & nut flavoring and blend.
Stir
gg mixture to fruit and nut mixture, stirring just enough to